Substitute for Lemongrass: Ratios and Best Uses
By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made
The most practical substitute for lemongrass is a combination of finely grated lemon zest and a small amount of fresh ginger. For each stalk of lemongrass a recipe calls for, use the zest of about half a lemon and a little grated ginger. This swap provides a bright, citrusy aroma that works well in many savory dishes.
Lemongrass has a complex flavor that is citrusy, herbal, and slightly floral. While no substitute can replicate it perfectly, several options can provide a similar citrus note. The best choice depends on the type of recipe you are making and the ingredients you have available.
Substitutes for lemongrass (per 1 stalk)
| Substitute | How much | Best for | Watch out for |
|---|---|---|---|
| Lemon zest + fresh ginger | Zest of about half a lemon plus a little grated ginger per stalk | Curries, soups, marinades | Brighter, less floral |
| Lime zest | Similar amount | Thai dishes | Different citrus |
| Lemon verbena or lemon balm | A few leaves | Teas, infusions | Herbal |
| Lemongrass paste | 1 tablespoon per stalk | Curries | Check salt |
Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.
Good to know
- Use the tender lower part of fresh lemongrass; bruise tough stalks and remove them before serving
How to choose the right lemongrass substitute
When selecting a substitute for lemongrass, consider the flavor profile you want to achieve. Each alternative offers a different character, so matching the substitute to the dish is key.
Lemon zest and fresh ginger together create a bright, sharp citrus flavor with a bit of warmth. The lemon provides the citrus note, while ginger adds a pungent kick. This combination is versatile and works well in cooked applications like curries, soups, and marinades where the flavors can meld.
Lime zest offers a distinctly different type of citrus flavor that is often associated with Thai cooking. Using a similar amount is a suitable replacement, particularly in dishes that already feature lime.
For drinks and lighter preparations, lemon verbena or lemon balm are excellent choices. These fresh herbs have a lemony scent and are more herbal than citrus zest. A few leaves are enough to infuse teas and other liquids with a gentle, fragrant quality.
Lemongrass paste is a convenient option that provides a concentrated lemongrass flavor. One tablespoon of paste is a good substitute for one stalk. Since pastes can contain added salt, check the ingredients and adjust your recipe accordingly.
Substitutions by recipe type
The effectiveness of a lemongrass substitute often depends on the recipe. Some swaps are better suited for specific cooking methods and flavor combinations.
- For curries, soups, and marinades: The combination of lemon zest and fresh ginger is a reliable choice. Its bright, zesty character holds up well to cooking. Lemongrass paste is also a strong candidate for curries.
- For Thai dishes: Lime zest is a natural fit. Its citrus profile is a classic component in Thai cuisine.
- For teas and infusions: Lemon verbena or lemon balm leaves are the best option. Their herbal lemon flavor is ideal for steeping in hot liquids.
What changes when you swap
Using a substitute will alter the final taste and aroma of your dish. Lemongrass provides a unique floral and lemony character that is difficult to duplicate exactly.
When you use lemon zest and ginger, the result will be brighter and more sharply citrusy, but it will lack the subtle floral notes of fresh lemongrass. Lime zest will shift the citrus profile entirely, which may be desirable in some recipes but could taste out of place in others. Lemon verbena and lemon balm introduce a distinctly herbal quality. Lemongrass paste is the closest in flavor, but its texture is different from fresh stalks, and it may contain extra salt.
Fresh lemongrass also contributes texture and requires specific preparation. The tender lower portion of the stalk is typically minced or pounded. Tougher, upper parts of the stalk are often bruised to release their aromatic oils and then added whole to a dish, to be removed before serving. Substitutes like zest or paste are incorporated directly and do not need to be removed.
Sources and method
- Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors
Last checked October 21, 2026.